Hearty Adaptogenic Mushroom Soup

Hearty Adaptogenic Mushroom Soup
Gluten Free, Vegan
Freeze for up to 1 month or store refrigerated in an airtight container for 3-5 days. Re-heat in a heavy bottomed pan until simmering, please note you may need to add extra liquid as buckwheat is very absorbent.

This hearty adaptogenic mushroom soup is vegan, gluten-free and suitable for paleo diets. It's perfect for helping the body adapt to the winter months, as its packed full of nutritious ingredients and medicinal mushrooms to give your immune system a super boost.




  1. 1. Melt your coconut oil in a large heavy bottomed stock pot/pan. Add your buckwheat groats and hemp hearts and fry lightly on a low to medium heat for 3-5 minutes until lightly golden and aromatic, being sure to keep them moving.
  2. 2. Add your onion, spring onions, garlic, celery, carrots, sage, rosemary, sea salt, bay leaves, black pepper and remaining spices and fry for a further 5 minutes stirring frequently.
  3. 3. Pour in the water bring to the boil, and simmer for 20 minutes. Add the wakame, mushroom powders, bell peppers, mushrooms, blackstrap molasses, apple cider vinegar, and oil of oregano and stir. Turn off the heat and leave to stand for 10 minutes, give it a quick stir then serve up.
  4. All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.


4 January 2019 - 4:50pm